How to Make a Basic Vanilla Cake

A Basic Vanilla Cake is a classic dessert that’s perfect for any celebration, from birthdays to weddings or just a simple afternoon treat. With its fluffy texture, moist crumb, and delicate vanilla flavor, this cake is versatile and can be served on its own or paired with your favorite frosting. Whether you’re decorating with buttercream, whipped cream, or enjoying it plain, this vanilla cake will quickly become a staple in your baking repertoire.

Ingredients (Makes 2 8-inch round cakes or 24 cupcakes)

All-purpose flour – 240 g (2 cups)
Granulated sugar – 200 g (1 cup)
Baking powder – 2 tsp
Salt – ½ tsp
Unsalted butter (room temperature) – 115 g (½ cup)
Eggs (room temperature) – 3 large
Vanilla extract – 2 tsp
Whole milk (room temperature) – 240 g (1 cup)
Vegetable oil – 30 g (2 tbsp)

Optional Add-Ins for Extra Flavor:

Almond extract – ½ tsp (for a subtle nutty flavor)
Lemon zest – 1 tsp (for a citrus twist)
Sprinkles – Add to the batter for a fun, colorful cake.

Step-by-Step Instructions

Step 1: Preheat & Prepare the Cake Pans

Preheat your oven to 175°C (350°F).
Grease two 8-inch round cake pans and line the bottoms with parchment paper.
(For cupcakes, line a 12-cup muffin pan with cupcake liners).

Step 2: Mix the Dry Ingredients

In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.

Step 3: Cream the Butter & Sugar

In a large bowl, use an electric mixer to beat the butter and sugar together until light and fluffy, about 3-5 minutes.
Add the eggs one at a time, beating well after each addition. Then mix in the vanilla extract.

Step 4: Alternate Adding Wet & Dry Ingredients

Gradually add the dry ingredients to the wet mixture in 3 parts, alternating with the milk in 2 parts. Start and finish with the dry ingredients.
Beat the batter on low speed until just combined.

Step 5: Add Oil

Add the vegetable oil and mix on low speed until just incorporated.

Step 6: Bake the Cake

Pour the batter evenly into the prepared cake pans (or muffin pan for cupcakes).
For a cake, bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
For cupcakes, bake for 18-20 minutes.
Allow the cake to cool in the pans for 10 minutes, then turn out onto wire racks to cool completely.

How to Serve Basic Vanilla Cake

✔ Frost with Buttercream or Whipped Cream – Add frosting of your choice for an indulgent dessert.
✔ Fruit Topping – Fresh berries and whipped cream are perfect for a lighter option.
✔ Cake Pops – Crumble the cooled cake and mix with frosting to create fun cake pops.
✔ Layer Cake – Add layers of frosting or jam between cake layers for an elegant treat.

Nutrition Information (Per Serving – Based on 12 Servings)

Calories: 230 kcal
Protein: 3 g
Fat: 10 g
Carbohydrates: 33 g
Sugar: 22 g
Sodium: 150 mg

Tips & Tricks for the Best Vanilla Cake

✔ Room Temperature Ingredients – Ensure your eggs, butter, and milk are at room temperature for a smoother batter.
✔ Don’t Overmix – Mix until just combined to keep the cake tender and fluffy.
✔ Cool the Cake Completely – Make sure your cake is fully cooled before frosting to prevent melting.
✔ Use Cake Strips – To help cakes bake evenly without doming, use damp cake strips around the pans.
✔ Test for Doneness – If unsure, insert a toothpick in the center—if it comes out clean or with a few moist crumbs, your cake is done.

Extra Additions for More Flavor

Chocolate Chips – Add ½ cup of mini chocolate chips to the batter for a burst of sweetness.
Coconut – Fold in ½ cup shredded coconut for a tropical touch.
Coffee – Add 2 tbsp instant coffee granules for a subtle coffee flavor.
Jam or Jelly – Spread a layer of fruit preserves between cake layers for a fruity surprise.

Make-Ahead & Storage Tips

Room Temperature: Store in an airtight container for up to 3 days.
Refrigerate: Keeps fresh for up to 5 days in the fridge, tightly wrapped.
Freeze: Freeze the cake layers for up to 3 months. Allow them to cool completely, then wrap them tightly in plastic wrap before freezing.
Reheat: To reheat, warm slices in the microwave for 10-15 seconds or in the oven at 160°C (320°F) for 5-10 minutes.